Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | 16 oz.cans |
1 cup | Water |
1 cup | Tahini (sesame paste) |
1 teaspoon | Cumin powder |
\N \N | Juice of 2 lemons |
4 \N | 8 cloves |
¼ cup | Extra virgin olive oil |
1 teaspoon | Salt |
\N \N | Garnish: |
\N \N | Olive oil |
\N \N | Cumin powder |
\N \N | Syrian pepper (coarsely |
\N \N | Ground -- red pepper) |
\N \N | Chopped parsley |
12 \N | To 18 |
\N \N | Chickpeas |
\N \N | Garlic -- (don't be shy) |
\N \N | Chickpeas |
Drain liquid from chickpeas and wash under cold water. Set aside chickpeas for garnish. Put remaining chickpeas in bowl of food processor; add water, Tahini, garlic, 1 teaspoon cumin, and ¼ cup of olive oil. Process on high speed. Juice lemons and add lemon juice through feed tube while processing. If mixture seems too stiff (should be like a fairly stiff dip), add 1 or 2 tablespoons water while processing. Keep processing until very smooth, about 5 to 7 minutes. Divide among 4 individual shallow serving bowls, mounding in bowl with slight hollow in center. Decorate with cumin powder and Syrian pepper by alternating lines of spice into 8 spokes from center of mound. Drizzle heavily with olive oil. Sprinkle center of mound with chopped parsley and decorate with 2 or 3 chickpeas in center. Serve with pita bread. Pita bread is torn into little pieces at the table and used to scoop up Hummus as you would a dip. Use as an accompaniment to baked chicken, Kibbeh (Lebanese Meat Loaf) or shish kabobs. Mardiros Hatsakorzian
Recipe By : Rosilyn
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